Open the oysters in a container, collect the seawater and clean the flesh inside (watch out for scale debris), filter and set aside.
Salmon Mousse:
Mix the salmon and cod meat, mount on ice with the cream, season with salt, cayenne, set aside in the cold.
Sauce:
Reduce the veal juice to ice, reduce the red wine by half with the chopped shallots, the fish stock, the oyster water, the reduced veal juice and the crushed mustard seeds, sieve, whisk in the butter, rectify the 'seasoning. Keep warm.
Mounting:
Spread the strainer on cling film with the stemmed and blanched spinach leaves then place a layer of fish mousse using a pastry bag, inlay two oysters in this mousse, roll everything to obtain a well-rounded andouillette.
Steam these andouillettes for about 6 minutes, remove the cling film then pan-fry over high heat. Peel the celeriac, cut into sticks 6 m/m in section then fry them twice in a frying pan at 180°C, pat dry , season, also fry the celery leaves stalks.
Training:
Carve an andouillette into a bevel, place on a warm plate with the garnish:2 poached oysters, coat with the cordon sauce, garnish with diced tomato.
It is a creation of Chef Hubert.
